Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting.
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vanilla layer cake with lemon cream filling and lemon whipped cream frosting. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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To begin with this particular recipe, we have to prepare a few components. You can have vanilla layer cake with lemon cream filling and lemon whipped cream frosting using 25 ingredients and 28 steps. Here is how you can achieve it.
The ingredients needed to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
- {Take of FOR WHITE CAKE.
- {Take 1 cup of milk, warmed to room temperature.
- {Make ready 6 of large egg whites , at room temperature.
- {Get 1 teaspoon of vanilla extract.
- {Take 1/4 teaspoon of almond extract.
- {Prepare 1 3/4 cup of granulated sugar.
- {Take 2 1/4 cups of cake flour, no subsitute.
- {Take 4 teaspoons of baking powder.
- {Get 1 teaspoon of salt.
- {Make ready 6 ounces of unsalted butter (1 1/2 sticks ) at room temperature.
- {Get of FOR LEMON CREAM FILLING.
- {Make ready 8 ounces of mascarpone cheese, at room temperature.
- {Take 1 cup of cold heavy whipping cream.
- {Prepare 1/3 cup of lemon curd, homemade or store bought.
- {Take 2 teaspoons of fresh grated lemon zest.
- {Make ready 1 teaspoon of vanilla extract.
- {Take 1 cup of confectioner's sugar.
- {Make ready of FOR LEMON WHIPPED CREAM FROSTING.
- {Make ready 2 tablespoon of cold water.
- {Take 1 1/2 teaspoon of unflavored gelatin.
- {Take 1 1/2 cup of cold heavy whipping cream.
- {Prepare 1/3 cup of confectioner's sugar.
- {Prepare 1 tablespoon of fresh lemon juice.
- {Make ready 1 teaspoon of fresh grated lemon zest.
- {Prepare 1/2 teaspoon of vanilla extract.
Instructions to make Vanilla Layer Cake with Lemon Cream Filling and Lemon Whipped Cream Frosting:
- Preheat oven to 350°F. Spray 3 8 inch cake pans well with bakers spray.
- Whisk in a bowl egg whites, milk, vanilla and almond extract.
- Whisk flour, sugar, baking powder and salt in another bowl.
- Add butter in 6 additions to flour mixture beating in at low after each piece and then beat an additional 2 minutes on low.
- Add milk/egg white mixture in 2 additions, beating on medium and beat 1 minute after all is added.
- Pour into prepared pans. Bake 18 to 20 minutes until a toothpick comes out just clean. Cool 15 mins then remove from pans and cool on wiren racks completely before frosting.
- MAKE LEMON CREAM FILLING.
- Whip the cream until it holds its shape.
- In another bowl beat mascarpone, lemon curd, lemon zest and sugar until smooth.
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- Fold whipped cream into lemon/mascarpone mixtire in 2 additions intil uniform in color.
- MAKE LEMON WHIPPED CREAM FROSTING.
- Add cold water to a small heatproof bowl, sprinkle gelatin on and soften for 5 minutes.
- Bring a small skillet of water to a simmer, add bowl of gelatin and stir until clear and disdolved. Turn off heat and let it sit in the warm water to remain liquid while whipping the cream.
- Whip the cream until soft peaks form.
- Add sugar, lemon juice, lemon zest and vanilla until combined then beat gelatin until cream holds its shape.
- ASSEMBLE CAKE.
- Place 1 cake layer, bottom up on serving plate.
- Spread with 1/2 of lemon cream filling.
- Top with second cake layer, bottom up.
- Spread with remaining lemon cream filling.
- Top with last third layer, bottom up.
- Frost entire cake with lemon whipped cream. Refrigerate at least 2 to 4 hours to set before slicing.
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- Garnish with fresh blueberries, strawberrys and sprinkles.
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